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Dairy-Free Chocolate Ice Cream

Bananas, avocado, and coconut milk are the secret ingredients in this recipe. To make it a mousse, just refrigerate instead of freezing and serve with a dollop of light cool whip and fresh berries on top.

Prep Time: 5 minutes

Nutritional Facts

Serving Size: 1/4 cup

  • Calories 125
  • Carbohydrate 19 g
  • Protein 2 g
  • Fat 7.0 g
  • Saturated Fat 1.6 g
  • Sugar 10 g
  • Dietary Fiber 5 g
  • Cholesterol 0 mg
  • Sodium 5 mg
  • Potassium 370 mg

This Recipe Serves 8

Ingredients

2 ripe medium-size bananas
2 ripe medium-size avocados
1/3 cup lite coconut milk
1/3 cup cocoa powder
1/4 cup Splenda Sugar Blend

Instructions

  1. Add all of the ingredients to a food processor or blender and blend until completely smooth, stopping occasionally to scrap the sides of the food processor.
  2. If you have a homemade ice cream maker, blend the mixture in the ice cream maker for 10 minutes, then pack into a container and freeze. If you do not have an ice cream maker, just pack and freeze.
  3. To serve, bring the ice cream out of the freezer about 20 minutes before serving to slightly thaw so it’s easier to scoop.

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